Savoring warm, pillowy pita straight from your oven will transport you to the bustling markets and vibrant streets of Israel.
Pita bread, also known as pocket bread, is a versatile flatbread loved across the globe. Its distinctive feature is the pocket that forms when the bread is baked, creating the perfect vessel for all kinds of fillings and spreads. Whether you're craving a classic falafel sandwich or a mouthwatering shawarma wrap, homemade pita bread is an essential element to elevate your culinary creations.
Ingredients
Servings 10
- 4 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1½ teaspoons salt
- 2 tablespoons oil plus more for covering dough
- 1½ cups warm water
Nutritional Facts
Nutrition Facts
Pita Bread
Amount per Serving
Calories
213
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
352
mg
15
%
Potassium
57
mg
2
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin C
0.001
mg
0
%
Calcium
9
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In the bowl of a stand mixer fitted with dough hook, combine flour, sugar, yeast, salt, oil and water. Knead on medium speed until dough forms. Increase speed to medium high and knead for five minutes. Drizzle dough with oil, cover, and proof in a warm space for one hour.
- Heat oven to its highest heat (550℉) and place a ceramic stone or an overturned baking sheet on the middle rack.
- Punch the dough down and divide into 10 balls. Cover and proof another 15 minutes. With your hands shape into 4-inch discs. Place a disc on the stone or baking sheet; bake 5 minutes. Transfer to a bowl and immediately cover with a towel to trap the steam. Repeat with remaining dough. Enjoy warm.
Video
Notes
Recipe from Good Food cookbook by Sina Mizrahi
